Eggs Ham and Hashbrown Casserole
Recipe: #11389
December 02, 2013
Categories: Breakfast, Side Dishes, Potatoes, Brunch, Christmas, Potluck, Oven Bake, Gluten-Free, Low Carbohydrate, more
"The perfect weekend food for late risers!"
Original is 9 servings
Ingredients
Nutritional
- Serving Size: 1 (253.4 g)
- Calories 443.3
- Total Fat - 17.6 g
- Saturated Fat - 8.2 g
- Cholesterol - 188.4 mg
- Sodium - 1442.5 mg
- Total Carbohydrate - 41.4 g
- Dietary Fiber - 4.4 g
- Sugars - 10.1 g
- Protein - 30.9 g
- Calcium - 505.7 mg
- Iron - 11.6 mg
- Vitamin C - 15 mg
- Thiamin - 0.8 mg
Step by Step Method
Step 1
Heat the oven to 350°F.
Step 2
Grease a 13 x 9-inch baking dish or spray with cooking spray.
Step 3
In a medium bowl, mix the hashbrowns with the ham, bell pepper, and 2 cups cheddar cheese.
Step 4
In another medium bowl, whisk together the eggs, 1 cup of sour cream, milk, oregano, salt, chili powder, onion powder and garlic powder.
Step 5
Combine the hashbrown mixture with the egg mixture.
Step 6
Pour the mixture into the baking dish.
Step 7
Bake for 35 minutes; remove the casserole from the oven and sprinkle with the remaining 1 cup cheddar cheese. Return the casserole to the oven and bake for 15 to 20 minutes or until the hash browns are tender and knife inserted in the center comes out clean.
Step 8
Slice then top each slice with Pico de Gallo and a dollop of sour cream.
Tips
No special items needed.
0 Reviews
You'll Also Love
